Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

Surimi

Surimi and Tortellini Salad

Louis Kemp Crab Delights Flake Style surimi seafood Number of Servings:  4 Ingredients:  1 cup dried, cheese-filled tortellini 2 Tbsp. sour cream ¼ cup mayonnaise 2 Tbsp. chopped parsley 1 ½ tsp. fresh chopped dill 1 Tbsp. fresh lemon juice ½ cup asparagus, blanched & cut in 1-inch pieces ½ cup thinly sliced radish ½ cup thinly sliced celery 2 Tbsp. sliced green onion 1 – 8 oz. package Louis Kemp Crab Delights® Flake Style Instructions:  Cook tortellini per instructions on package, drain & rinse with cold water to chill. In a large bowl, whisk together next 5 ingredients until blended well. Gently toss in remaining ingredients & chilled tortellini until well coated.Source: Trident Seafoods

Take Five Seafood Pizza

Number of Servings:  1 Ingredients:  1 Small individual ready made pizza crust 1 1/2 Ounces (3T) crab flavored surimi seafood, flake or chunk style 1/3 Cup combined vegetable toppings chosen from: thawed frozen loosepack corn, thawed frozen loosepack peas, thawed frozen loosepack broccoli cutes, thin slices red or green pepper, thin slices onion (separated into rings), thinly sliced mushrooms 1/4 Cup meatless spaghetti or pizza sauce 1 Slice or 2T grated mozzarella cheese Instructions:  Conventional method: Pre-heat oven to 400 degrees F. Place pizza "crust" on baking sheets; bake 5 minutes or according to package directions. Spread surimi seafood evenly, arrange 1/3 of vegetable toppings over surimi. Spoon sauce over vegetables, top with cheese. Bake 10-20 minutes, or until cheese is melted and sauce is bubbling hot. Nutrition Information:  Calories: 317 Protein: 19g Fat: 10g Cholesterol: 35mg Sodium: 713mg

Spinach Seafood Wontons

Number of Servings:  4 Ingredients:  1/2 10-ounce package frozen chopped spinach, thawed and very well drained 8 ounces Surimi Seafood, crab or lobster flavor, chunk style 1/2 cup ricotta cheese 1 tablespoon rice vinegar 1 clove garlic, sliced 1/4 teaspoon nutmeg 3 dozen fresh or frozen wonton skins, thawed Instructions:  Combine the first 6 ingredients in a food processor and mix until smooth. Place 2 teaspoons of the surimi seafood mixture in the center of a wonton skin; lightly brush edges with water. Gently bring wonton corners together at top, twisting tightly to seal. Repeat until all skins and filling are used. Place filled wontons on a baking sheet. Spray the top of each wonton lightly with butter-flavored cooking spray. Bake at 425°F for 5-10 minutes, until browned. Serve warm or at room temperature. Filled wontons may be frozen, uncooked. To use, thaw and bake as directed. Nutrition Information:  Calories: 318 Protein: 17g Carbohydrates: 55g Fat: 4g Cholesterol: 25mg Sodium: 490mg Percent calories from fat: 11%

Spicy Indonesian Noodles

Number of Servings:  4 Ingredients:  8 ounces thin spaghetti, uncooked 3 tablespoons peanut or canola oil 1 medium onion, chopped 1 green or red pepper, chopped 2 ribs celery, thinly sliced 1 cup mushrooms, sliced 2 cups cabbage, thinly shredded 3 cloves garlic, crushed 1/4 cup soy sauce 1/2 teaspoon hot red pepper sauce 8 ounces surimi seafood, crab flavored, chunk or flake style Instructions:  Cook pasta according to package directions, rinse in cold water, drain, toss with 1 tablespoon of oil and set aside. Add remaining 2 tablespoons of oil to a heavy 12-inch skillet over medium heat; stir in onion, green pepper, celery and mushrooms; cook, stirring occasionally, 3 to 5 minutes. Stir in cabbage and garlic, cook and stir another minute, or until cabbage is wilted. Add soy sauce and red hot pepper sauce. Add cooked pasta to skillet, lifting with a salad fork and spoon tongs to coat with soy sauce and mix with sautéed vegetables. Arrange surimi seafood over pasta, cover, reduce heat to low, and cook for another 2 to 3 minutes, or until surimi seafood is heated through. Serve hot or at room temperature. Nutrition Information:  Calories: 412 Fat: 12g Protein: 18g Sodium: 1137mg Cholesterol: 17mg

Seafood-Topped Mexican Pizzas

Seafood-Topped Mexican Pizzas Number of Servings:  12 Ingredients:  12 thin 6-inch corn tortillas 1 1/2 cup canned enchilada sauce 1 cup shredded Cheddar cheese 8 ounces crab flavored surimi seafood, tiny cooked shrimp, crab meat or a combination of all three 1 can (2 1/4 oz.) sliced ripe olives, drained 1/4 cup sliced hot jalapeño chiles (nacho style) 1 cup shredded Monterey Jack cheese Instructions:  Spread enchilada sauce on tortillas and sprinkle with Cheddar cheese. Place on baking sheets and bake at 400 F for 3 minutes or until cheese is bubbly. Arrange seafood, olives and jalapenos on pizzas and sprinkle with Jack cheese. Bake about 3 minutes or just until seafood is hot and cheese is melted. Serve hot. Serve with your favorite hot pepper sauce.

Seafood Turnovers

Seafood alternatives: crabmeat, salad shrimp, canned tuna, canned salmon Number of Servings:  8 Ingredients:  8 ounces surimi seafood, flaked, crab-flavored 1 (10-ounce) package frozen chopped spinach, thawed and very well drained 1 cup shredded part-skim mozzarella cheese 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 2 (10-ounce) cans refrigerated pizza dough Instructions:  Combine surimi seafood, spinach, cheese, herbs and garlic powder; mix well. Unroll crust from one can; pat into a 14x11-inch rectangle. Cut into 4 squares. Spoon 1/2 cup surimi mixture onto center of each square. Fold dough in half diagonally; press edges to seal well. Place on a lightly greased baking sheet. Repeat with remaining can and filling. Bake at 425 degree F for 8 to 10 minutes or until crust is browned. Nutrition Information:  Calories: 236 Cholesterol: 16.13mg Sodium: 493.26mg Fat: 4.86g Protein: 14.45g Sat. Fat: 2.13g

Seafood Stuffed Potatoes

Number of Servings:  4 Ingredients:  4 Medium-sized baking potatoes 3/4 Cup fat free sour cream 3/4 Cup shredded reduced-fat sharp cheddar cheese 1/4 Cup melted margarine 3 Tablespoons skim milk 1/8 teaspoon onion powder 1/8 teaspoon pepper 8 Ounces crab flavored surimi seafood, flakes or chunks, chopped Paprika Instructions:  Pierce potatoes several times with a fork. Bake at 425 degrees F for 45 minutes to 1 hour or until done. Cool to touch. Cut a thin slice from the top of each potato. Carefully scoop out pulp, leaving shells intact. Set shells aside. Combine potato pulp, sour cream, cheese, margarine, milk, onion powder and pepper in a large mixing bowl. Beat with an electric mixer until smooth. Stir in surimi seafood. Spoon mixture into potato shells. Sprinkle with paprika. Bake at 450 degrees F for 15 minutes or until heated though.

Seafood Newburg

Number of Servings:  2 Ingredients:  3 Frozen puff pastry shells, baked according to package directions or 6 slices firm-textured white bread, toasted, cut diagonally 1 Can (10 3/4 oz.) condensed cream of mushroom soup 1/2 Cup milk 2 Tablespoons sherry 1/4 teaspoons paprika 1 Egg 8 Ounces surimi seafood, crab or lobster flavored, flake or chunk style Instructions:  In heavy saucepan, mix soup with milk, sherry and paprika. Heat, stirring often, until bubbling hot over medium high setting. Meanwhile, beat egg until foamy in heat-resistant mixing bowl. Gradually whisk hot mixture into egg, return to saucepan, stir in surimi seafood and continue to heat, stirring constantly, until thickened and hot throughout. Serve immediately in pastry shells or over toast points.

Seafood Lasagna

November is a great time to have friends over for a Saturday night dinner party. Our seafood lasagna is low in fat and calories for your guests who are watching their waistlines…or saving room for dessert. Number of Servings:  6 Ingredients:  4 Ounce lasagna noodles 28 Ounce jar spaghetti, pasta sauce or favorite homemade recipe 6 Ounce package cooked salad shrimp, thawed and drained 4 Ounces Surimi Seafood, thawed and thinly sliced 1/2 Cup low-fat ricotta cheese 1/4 Cup freshly grated Parmesan cheese 1 Tablespoon minced fresh parsley 1/8 Teaspoon black pepper 2/3 Cup shredded low-fat mozzarella cheese Instructions:  Heat oven to 375 F. Prepare lasagna according to package directions. Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood. Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl. To assemble lasagna, place half of noodles in 8 x 8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting. Nutrition Information:  Protein: 17g Fat: 10.5g Calories: 314 Cholesterol: 71mg Sodium: 1006mg

Seafood Jambalaya

Number of Servings:  6 Ingredients:  1 tablespoon vegetable oil 1 cup chopped green bell pepper 1 cup chopped onion 1/2 cup thinly sliced celery 1 clove garlic, minced 1 1/4 cup uncooked long grain rice 1 can (14-1/2 oz. ) low sodium tomatoes, undrained 1 can (10-1/2 oz. ) low sodium chicken broth 1 cup water 3/4 teaspoon oregano 1/2 teaspoon thyme 1/4 teaspoon cayenne pepper 1/8 teaspoon allspice 1 pound surimi seafood, crab flavored, flakes, chunks or salad style, or crab meat 2 tablespoons lemon juice Instructions:  Heat oil in large (3qt.) saucepan over medium heat. Add green pepper, onion, celery, and garlic. Cook stirring frequently, about 5 minutes or until onion is soft. Add rice; cook and stir 2 minutes. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes. Add the surimi seafood and lemon juice; cook 5 to 7 minutes longer or until rice is tender.

INDUSTRY SCOOP

  • 2014 New England Membership Dinner
    NFI would like to invite you to join us for our annual New England Membership Dinner on Wednesday, August 20 in Boston from 5:30-8:30pm at the Drydock Café. The cost is $74/per person.
  • GSMC Registration is Open!
    GSMC Registration is Open! The Global Seafood Market Conference is on January 27-29, 2015 at the Four Season Hotel in Las Vegas, NV. The majority of the NFI Committee/Council meetings will meet on January 26. If you have any questions, please contact Suzanne Arteaga, CMP at 703-752-8898 or sarteaga@nfi.org.